Corfiot Chicken Pastitsada with Spetseriko Spice Blend
Chicken Pastitsada, is a delicious, traditional Corfiot dish which uses a blend of spices known as ‘Spetseriko’ which gives it its unique, warm, aromatic flavour.
The spice mix includes cinnamon, allspice, ground coriander, cloves, paprika, cumin, oregano and nutmeg all which are infused into a rich tomato sauce.
Serve with pasta and a glug of EVOO- for added polyphenols, flavour and to lower the glycemic response.
Ingredients
2 chicken supremes
1 large onion, finely chopped
5 cloves garlic, thinly sliced
2 tbsps tomato paste
200ml dry red wine
500ml hot chicken stock
1 can chopped tomatoes
2 bay leaves
4 allspice berries
3 cloves
1 cinnamon stick
1 tsp sweet paprika
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground nutmeg
1 tsp ground coriander
Salt to taste
3 tbsp the Governor olive oil
250 g bucatini or spagetti
Grated Kefalotyri or Pecorino cheese
Parsley - finely chopped
Method
- Heat the olive oil in a large pan over medium-high heat. Add the chicken and brown on all sides. Remove and set aside.
- In the same pot, add the onions, sauté until softened. Add garlic, cook for 2mins. Stir in tomato paste and cook for 2 mins . Pour in red wine, stir then add all the spices.
- Place the chicken back in the pot. Bring to a boil, then reduce the heat, cover and simmer for 45 mins or until the chicken is cooked through.
- Serve with pasta, grated cheese and parsley.
